Chocolate and beetroot muffins

Name: Chocolate and beetroot muffins
Total time: 2100 s
Yield: Makes 12-15 muffins
Cuisine: British
Ingredients: 185 g self raising flour; 250 g golden caster sugar; 1/2 teaspoon baking powder; 80 g dark chocolate cocoa powder or mix; 250 g cooked beetroot (purée in a blender); 3 large eggs; 200 ml vegetable oil (I used grape seed); 1 teaspoon vanilla essence

Bellhorse @barbara2017

A challenge this week was to cook with beetroot. I had cooked more beetroot than I needed for dinner so decided to adapt a muffin recipe. I have used carrots and courgettes before but this was the first time using beetroot.

Bellhorse @barbara2017

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Ingredients

30-35mins at 180degrees c

Makes 12-15 muffins

185 gself raising flour
250 ggolden caster sugar
1/2 teaspoonbaking powder
80 gdark chocolate cocoa powder or mix
250 gcooked beetroot (purée in a blender)
3large eggs
200 mlvegetable oil (I used grape seed)
1 teaspoonvanilla essence

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Steps

30-35mins at 180degrees c

1

Mix flour, baking powder, cocoa and caster sugar in a large bowl
2

Purée the cooked beetroot
3

In a sparate bowl, mix beetroot purée, beaten eggs, vanilla extract and the oil
4

Gradually add the wet mix to the dry ingredient and mix gently.
5

Add to muffin cases and bake at 180degrees for 30-35 minutes until the top of a cake is firm to finger touch.
6

Cool and serve. You can dust with icing sugar or a sugar glaze if preferred.